- Cold Holding Temperature - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. Observed salmon in containers with ice on top.
- Sound Condition - 4 penalty points
The raw fish is/are unsound and should not be sold, served or consumed. Observed raw fish wrap in a towel with salt, but towel are not used for holding unprotected food items.
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Regular | 11/12/2015 | 91 |
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available. Photocopies of food handler cards observed.
- Non-food Contact Surfaces - GRP
Handsink by the dishwash drain board needs a splash guard.
- Ventilation - GRP
TFER 229.165(f)(1) - Page 63. Filters or other grease extracting equipment is not properly designed to prevent grease or condensation from draining or dripping. Possibly missing spacers because there are openings on either ends of hood.
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Follow-up | 07/24/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The beef, cooked ribs, milk, cream dressings, turkey, pastrami, and salsa is in/on the walkin refrigerator at an internal temperature of 48-56°F, 52°F,58°F, 51°F, 60°F, 48°F, 58°F and is not being maintained at 41 °F or below. Shell eggs at 51-52°F. The raw fish/seafood is on the walkin refrigerator at an internal temperature of 46-57°F, it has been maintained above 34°F for greater than four (4) hours. The cooked artichoke and chicken are at an internal temperature of 48-51 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The molded strawberries is/are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Uncovered beverage at waitstation and beverage at bakery prep area. The handwashing sink in the waiters' station is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold cooked vegetables, meats, cheeses, sauces and raw seafood at 41°F (raw seafood at 34°F). Prep cooler was recently turned on at 7 am and is holding at 51°F at 9:35 am, at 10:40 am it dropped to 49°F, at 1:53pm temperature decreased to 46°F.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals on shelf at wait station.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food preparation area has/have adhering foreign material. Single service, single use and clean sanitized spoons stored in the waiters' station are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available. Photocopies of food handler cards observed.
- Non-food Contact Surfaces - GRP
Handsink by the dishwash drain board needs a splash guard. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Walk in cooler fan guards dusty.
- Ventilation - GRP
TFER 229.165(f)(1) - Page 63. Filters or other grease extracting equipment is not properly designed to prevent grease or condensation from draining or dripping. Possibly missing spacers because there are openings on either ends of hood.
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Shared | 07/23/2015 | 75 |
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from ice bin.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The cutting board used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Linens underneath glasses.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Need to seal underside of bar counter.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Grease recycle unit.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the bar are damaged.
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Regular | 04/01/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood(53°F) is on the food prep cooler at an internal temperature of 50 to 54 degrees F, it has been maintained above 34°F for greater than four (4) hours. The fish/seafood is in/on the food prep cooler at an internal temperature of 42 to 44 degrees F and is not maintained at 34 °F or below. The cooked artichoke, dressings, sauces and queso dip are at an internal temperature of 44-59 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods-ribs that is/are located in the reachin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep coolers in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available. Need to convert online trainings. Your employee's Food Handler Cards are expired.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Reachin has icy build up.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the walkin refrigerator are damaged. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the walkin refrigerator area are not fitted with coving or closed and sealed.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the storage shelving area do not fit properly. Back door.
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Regular | 03/31/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The guacamole, eggs, cheese mix is at an internal temperature of 44 to 54 degrees F and is not being maintained at 41 °F or below on top portion of prep cooler. Salad dressing at wait station at 58°F.
- Sound Condition (corrected on site) - 4 penalty points
The cream sauce is/are unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerator, ice maker and cutting boards located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The bakery equipment and ice maker located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. No splash guards at wait station handsink.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. Quaternary ammonia and chlorine strips needed.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The rice cooker does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. States household use only but has NSF stamp.
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Follow-up | 07/11/2014 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The meat sauce is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food worker is/are handling ready to eat foods with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The food worker is wiping his hands on his apron in between handling ready to eat foods and is not washing his hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold sauce at 41°F (raw seafood at 34°F). Both the reach in cooler and the prep/cook line are not working adequately.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Food prep area light is lacking proper shielding.
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Regular | 07/06/2014 | 74 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Working containers of sanitizer are not properly labeled.
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Regular | 03/21/2014 | 94 |
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